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Salt-roasted sea bass



  • 7 crushed bay leaves
  • 1 tablespoon fennel seed
  • 1 teaspoon fennel pollen
  • 1 pinch chili flakes
  • 1 1/2 tablespoon cracked black pepper
  • 2 tablespoon lemons zested
  • 3 cup salt, half kosher and half sea salt,
  • 2 cup egg whites
  • 2 tablespoon water


Baking Directions:

Combine all dry ingredients.

Whisk egg whites to medium peaks.

Fold salt mixture into egg whites and add the water.

In the cavity of the fish, place 3 slices of lemon, fennel fronds and 2 thyme sprigs.

Brush fish with extra-virgin olive oil.

Place half inch of salt mixture on baking pan as base of the fish and pack the remaining on top, leaving the only the tail and head exposed.

Bake in a 450° preheated oven for 17 minutes.

Allow the fish to rest for 5 minutes before removing the salt crust.

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